Name: Easy Teriyaki Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1/4 cup soy sauce (or tamari for gluten-free); 1/4 cup brown sugar; 2 tablespoons honey; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated (or ½ tsp ground ginger); 1 tablespoon cornstarch; 2 tablespoons cold water; Sesame seeds and sliced green onions for garnish (optional)

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A simple, savory, and satisfying dinner doesn’t get easier than this Easy Teriyaki Chicken. It’s tender, full of bold flavor, and ready in under 30 minutes. I use a homemade teriyaki sauce made with pantry staples like soy sauce, honey, and garlic, which gives it that sweet and tangy glaze I love. Whether I serve it over a bowl of rice or alongside steamed veggies, it’s always a hit on busy weeknights.

Easy Teriyaki Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

¼ cup soy sauce (or tamari for gluten-free)

¼ cup brown sugar

2 tablespoons honey

2 tablespoons rice vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)

1 tablespoon cornstarch

2 tablespoons cold water

Sesame seeds and sliced green onions for garnish (optional)

Directions

I start by whisking the soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl to make the teriyaki sauce.

In a large skillet, I heat vegetable oil over medium-high heat and add the chicken pieces. I cook them for 6–8 minutes, stirring occasionally, until browned and fully cooked.

I pour the teriyaki sauce over the cooked chicken, reduce the heat to medium, and let it simmer gently.

While it simmers, I mix cornstarch and cold water in a separate bowl to make a slurry.

I stir the slurry into the skillet and cook for another 2–3 minutes until the sauce thickens and coats the chicken.

I remove it from the heat and garnish with sesame seeds and green onions, then serve over rice or vegetables.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 310 kcal per serving

Variations

Vegetarian option: I substitute tofu for the chicken and follow the same steps, adjusting cook time as needed.

Spicy kick: I add a pinch of red pepper flakes or a squirt of sriracha to the sauce.

Low-sugar version: I reduce the brown sugar and honey slightly or replace them with a sugar-free sweetener.

Gluten-free: I use tamari instead of regular soy sauce.

Extra flavor: I marinate the chicken in the teriyaki sauce for 15–30 minutes before cooking for deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over low heat until heated through, adding a splash of water if the sauce is too thick. It also reheats well in the microwave in short bursts, stirring between each to heat evenly.

FAQs

How do I know when the chicken is fully cooked?

I cook the chicken until it’s no longer pink in the center and reaches an internal temperature of 165°F (74°C). The outside should be golden and slightly crisp.

Can I freeze teriyaki chicken?

Yes, I let the cooked chicken cool completely, then freeze it in a sealed container for up to 2 months. I thaw overnight in the fridge before reheating.

Can I make the sauce ahead of time?

Absolutely. I make the sauce up to 3 days in advance and store it in the fridge. Just give it a good stir before using.

What’s the best rice to serve with teriyaki chicken?

I usually serve it with steamed white rice or jasmine rice. Brown rice or cauliflower rice also work great depending on what I’m in the mood for.

Can I double the recipe?

Yes, I often double the recipe for meal prep or family dinners. I just use a larger pan to avoid overcrowding the chicken.

Conclusion

This Easy Teriyaki Chicken is one of those go-to meals I come back to again and again. It’s fast, flavorful, and feels like takeout—but better and healthier. Whether I’m cooking for family or prepping meals for the week, this recipe checks all the boxes for a satisfying and stress-free dinner.

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Easy Teriyaki Chicken

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

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Description

A quick and flavorful Easy Teriyaki Chicken recipe made with a homemade sweet and savory sauce using pantry staples. Perfect for busy weeknights and ready in under 30 minutes.

Instructions

Whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl to make the teriyaki sauce.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked.
Pour the teriyaki sauce over the cooked chicken, reduce heat to medium, and let it simmer.
Mix cornstarch and cold water in a separate bowl to make a slurry.
Stir the slurry into the skillet and cook for another 2–3 minutes until the sauce thickens and coats the chicken.
Remove from heat, garnish with sesame seeds and green onions if desired, and serve over rice or steamed vegetables.